Easy, 5 ingredient, no-bake chocolate peanut butter bars that “cook” themselves in your fridge.
I made these for visiting my friend from grad school, who’s now a mommy of two and a professor of computer science living in Western Mass.
I may or may not have been referring to these bars as “Heather Bars” since then.
We had a beautiful Fall weekend of leaves, leaves, yummy food, and more leaves.
And these bars were a crowd pleasing addition.
Use any type of cookie crumbs that fit your nutritional needs and sun butter (or your fav nut/seed butter) instead of peanut butter to make them allergy friendly for school snacks and potlocks.
They’re so good. Let me know what you think!
Small-batch No-bake Chocolate Peanut Butter Bars
Servings: 8 bars
Calories: 200kcal
Equipment
- Standard loaf pan or muffin pan
Ingredients
Bar dough
- 1/2 cup graham cracker crumbs (60 g) sub gluten-free cookie crumbs
- 1/2 cup powder sugar (60 g) sub regular sugar
- 1/4 cup (plant) butter, melted (56 g)
- 1/4 cup peanut butter (64 g) sub other nut/seed butter
Chocolate layer
- 1/3 cup chocolate chips (60 g)
- 1 tbsp peanut butter (16 g) sub other nut/seed butter
Instructions
- Line a standard loaf pan with parchment or use muffin liners.
- Mix together melted butter, graham crumbs, powder sugar, and peanut butter in a medium bowl until well-blended (I used a hand mixer and combined in this order). Press evenly into the pan.
- Place chocolate chips and peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth. Spread mixture over crust.
- Refrigerate for at least 1 hour (ideally overnight) before cutting into 8 squares. Enjoy!
Nutrition
Serving: 1 bar | Calories: 200kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Sodium: 129mg | Potassium: 68mg | Fiber: 1g | Sugar: 14g | Vitamin A: 194IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 0.5mg
great recipe!